Walk Of Fame Recipe

Make ginger syrup

Combine sliced fresh ginger, sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer gently for 10 minutes to infuse. Remove from heat and cool to room temperature, then strain out the ginger slices into a clean container. Refrigerate. Yields about 6 ounces; use 0.5 oz for the cocktail.

Muddle jalapeño

In a shaker, add 3 fresh jalapeño slices and the agave nectar. Gently muddle 6-8 times to release heat and oils—avoid pulverizing to keep bitterness low. If you prefer less heat, remove seeds before muddling or use 1-2 slices.

Add liquids

To the shaker with muddled jalapeño add 2 oz Hornitos Reposado, 2 oz fresh pineapple juice, 0.75 oz fresh lime juice, 0.5 oz ginger syrup, and 0.5 tbs agave (if more sweetness is needed; you can start with 0.5 tbs listed in ingredients).

Shake

Fill the shaker with ice (about 1 cup), secure the lid and shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Double strain

Double-strain the cocktail through a fine mesh strainer into a chilled rocks glass filled with fresh ice to remove jalapeño bits and any pulp.

Finish with bitters

Add 2 dashes of Angostura bitters on top of the drink. Gently stir once with a bar spoon to incorporate the bitters into the top layer (1–2 turns).

Thread a pineapple wedge and a thin jalapeño wheel on a pick, or float a lime wheel and jalapeño slice on the drink. Serve immediately.